March 01, 2013

Thick Mushroom Soup

Mushrooms - 200 gms
Potatoes - 4
Onion - 1
Salt and pepper to taste
butter - 1 tbsp

For garnishing:
Butter - 1 tbsp
Coriander leaves - 1 tbsp (chopped)
Onion - 1  (chopped)

  • Cut peeled potatoes, mushrooms and onions into medium size pieces.
  • Keep 3-4 mushrooms aside and pressure cook remaining mushrooms, potatoes and onions with 1/2 litre water till potatoes are tender.
  • Cool and grind the boiled vegetable to make paste.
  • Heat 1 tbsp of butter in a pan, add chopped mushrooms and suate for 2 minutes.
  • Add salt, pepper and ground paste. And also add 2 cups of water and bring it to boil.
  • Cook in low fame till the soup reaches the desired consistency.
  • Heat 1 tbsp of butter and fry onions till golden brown.
  • Garnish the soup with fried onions and chopped coriander leaves.

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